This is one of my fall favorites. I made my very first raw apple pie from a recipe in Ani Phyo’s Raw Food Kitchen cookbook a couple of years ago. This is basically her recipe but I have found that the crust doesn’t need two cups of dates and if you don’t have an orange in the house, a lemon or lemon juice substitutes just fine.
It’s vegan, gluten-free, ridiculously easy and fast to put together, made of 100% whole food ingredients, and tastes as fresh and crisp as a sunny autumn day.
Raw Apple Pie (Adapted from Ani Phyo’s All-American Apple Pie)
- 2 cups nuts (almonds, walnuts, whatever you like)
- 1 cup medjool dates
- sea salt to taste
- 5 or 6 apples, chopped bite-size
- 1-2 Tablespoons cinnamon
- 1/2 cup medjool dates
- 1 orange or lemon (you can substitute 1/4 cup lemon juice)
Directions for crust:
Blend nuts in food processor until they break down to coarse crumbs. Add sea salt and dates and process until it all begins to stick together.
Press into a pie dish with your fingers:
Directions for the filling:
Blend the dates and citrus to make a sweet syrup. Toss this in a large bowl with the apples and cinnamon. Ani adds raisins in her recipe; sometimes I like it with them and sometimes without.
Pour filling into crust and share with friends!